Anchovies add a lovely saltiness to these juicy barbecued steaks, without imparting a fishy taste
Ingredients
- zest 3 lemons
- 6 anchovy fillets, roughly chopped
- 2 tbsp roughly chopped rosemary, plus extra sprigs, to serve
- 4 tbsp olive oil
- 12 lamb leg steaks, about 250-300g each
- lemon wedges, to serve
Method
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Put the lemon zest, anchovies, rosemary and the oil in a food processor, then blend to a rough paste. Put the lamb in a large food bag or bowl, then pour over the marinade, massaging it into the meat. Marinate in the fridge for at least 1 hr, preferably overnight.
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Heat the barbecue, then cook the lamb for 4-5 mins each side (depending on the thickness of the lamb and how you like it cooked) until nicely browned on the outside. Transfer to a board, cover with foil and leave to rest for 10 mins. Serve sprinkled with rosemary sprigs, and lemon wedges for squeezing over.